• fish
• 1/2 pound of cooked salmon
• 1 ounce of butter
• 2 small onions 
• 1 ounce of cocoanut, 
• 2 hard−boiled eggs
• 1 pint of milk;
• paprica and salt to taste. 

1. Slice 1/2 pound of cooked salmon; 
2. heat 1 ounce of butter in a stew−pan; 
3. add 2 small onions chopped fine, 1 ounce of coconut, 2 hard−boiled eggs chopped. 
4. Let cook a few minutes, 
5. then add 1 pint of milk;
6. let boil up once. 

1. Add the fish, curry paste, 1 teaspoonful of paprica and salt to taste. 
2. Let cook a few minutes, then stir. 
3. Serve very hot with toast with boiled rice.

• 1 lb. cauliflower florets
• 1 tsp. ginger paste
• 1 tsp. turmeric
• 1 tsp. chilli powder
• 1 tsp. cumin seeds
• 1 potato, cooked and mashed
• 1 tsp. salt or to taste
• 1 tbsp. oil

Mango Pachadi Recipe

1. Raw mango   4
2. Grated coconut  1 cup
3. Dry red chilly  4
4. Salt    As required
5. Mustard seed  1 teaspoon
6. Coconut oil   1 tablespoon
7. Dry red chilly  2
8. Mustard seed  ½ teaspoon
9. Curry leaves  2 stem

1. Cut mango into small pieces and cook with salt as required.
2. Grind coconut coarsely.
3. Grind mustard seed.
4. Add this to the mango and stir well.
5. When it starts boiling, remove from fire.
6. Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves.
7. Pour it over mango pachadi.